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German 'PUFF' Apple Pancakes

Ingredients

  • OMSPA's German 'Puff' Pancakes With a few changes to a time-honoured traditional recipe and giving special attention to presentation this recipe will put the ohhhhh....into breakfast.
  • 2/3 cup flour
  • 2 granny smith apples, peeled, cut into pieces (about 1 pound)
  • 3 eggs
  • ¼ cup, light brown sugar
  • 5 tablespoons granulated sugar plus more for the tin
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • ¾ cup whole milk
  • Topping Ideas:
  • Maple syrup
  • Fresh whipped cream
  • Strawberry jam
  • Extra confectioner's sugar
  • Fresh squeezed lemon juice
  • Double whipped Devon cream

Instructions 

  • Use a 6-cup jumbo muffin tin. Preheat oven to 450 degrees.
  • Brush melted butter inside each muffin cup; coat with granulated sugar.
  • Peel, core and slice each apple.
  • Toss with brown sugar, cinnamon, and lemon juice.
  • Melt 2 T butter in a skillet, then add apples and sauté for 10-12 min. until caramelized (you can add some maple syrup if you wish at this time).
  • Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well. Pour batter over apples.
  • Put into oven after lowering temp. to 400 degrees. Bake 15 min. Pancakes will put up during last 5 min.
  • Take tin from oven and turn it over on a flat surface to remove pancakes.
  • Dust with confectioners' sugar and serve immediately.